1 1/2 lbs. ground beef
1 (48 oz.) jar Ragu Chunky Gardenstyle Spaghetti Sauce
2 lbs. ricotta cheese
3 c. (12 oz.) mozzarella cheese, shredded
1/2 c. parmesan cheese, grated
3 eggs
1 tbsp. fresh parsley, chopped
Salt to taste
Pepper to taste
1 (16 oz.) pkg. curly-edge lasagna noodles, cooked and drained

Preheat oven to 350 degrees. In a large skillet, thoroughly brown beef; drain fat. Add spaghetti sauce and simmer, covered, until heated through. Set aside. In a large bowl, combine ricotta, 2 cups mozzarella and 1/4 cup parmesan cheese, eggs, parsley, salt and pepper. Mix well and set aside. Evenly spread 1 cup meat sauce in a 9" x 13" baking dish. Layer with 4 noodles, 1 1/2 c. cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with 4 noodles, remaining meat sauce and 1/4 cup parmesan cheese. Bake, covered, for 45 minutes. Uncover and top with 1 cup mozzarella cheese. Bake 10 minutes or until cheese melts. Let stand 10 minutes before serving. Serves 8.